Health benefits and risks of fermented foods—the PIMENTO initiative

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dc.contributor.authorTodorovic, Smilja
dc.contributor.authorAkpınar, Aslı
dc.contributor.authorAssunção, Ricardo
dc.contributor.authorGüzel, Mustafa
dc.date.accessioned2024-10-02T06:31:45Z
dc.date.available2024-10-02T06:31:45Z
dc.date.issued2024en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractWorldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 "Promoting innovation of fermented foods" (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
dc.description.provenanceSubmitted by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2024-10-02T06:30:44Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2024-10-02T06:31:45Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2024-10-02T06:31:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2024en
dc.identifier.citationTodorovic, S., Akpinar, A., Assunção, R., Bär, C., Bavaro, S. L., Berkel Kasikci, M., ... & Vergères, G. (2024). Health benefits and risks of fermented foods—the PIMENTO initiative. Frontiers in Nutrition, 11, 1458536.
dc.identifier.doi10.3389/fnut.2024.1458536
dc.identifier.issn2296-861X
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3389/fnut.2024.1458536
dc.identifier.urihttps://hdl.handle.net/11491/9063
dc.identifier.wosWOS:001316163400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGüzel, Mustafa
dc.language.isoen
dc.publisherFRONTIERS MEDIA SA
dc.relation.ispartofFRONTIERS IN NUTRITION
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFermented Foodsen_US
dc.subjectFood Characterizationen_US
dc.subjectFood Safetyen_US
dc.subjectFunctional Claimsen_US
dc.subjectHealth Benefitsen_US
dc.subjectHealth Claimsen_US
dc.subjectMechanism of Actionen_US
dc.subjectSystematic Reviewen_US
dc.titleHealth benefits and risks of fermented foods—the PIMENTO initiative
dc.typeArticle

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